Author
Topic: Percent of water in flour. (Read 1904 times)

Excuse me if this is a ridiculous question.On a dry day my flour by volume weighs less than on a humid day.I 'assume' the difference is the absorbed moisture. When I weigh my flour how do I account for the hydration that is already present?

I have a hard time believing you can measure by volume precisely enough to see a humidity driven difference.

Personally, I don't think humidity makes enough difference that you need to account for it.

Ok. I don't need to measure by volume that precisely, I just use the same sample.It's something I did many years ago. I measured a cup of flour from the refrigerator and left it out all day on a humid day.It weighed more at the end of the day.So is my hydration calculation accounting for the water already in the flour?I suspect you are correct and it's not enough to matter. Then for someone who is consistent with their volume measurements it shouldn't matter either.Just posing a question of interest.